Zutaten für Homemade Veggie Bouillon
- Leeks
- Fennel Bulbs
- 2 carrots (1 cup chopped)
- Celery
- Celery Root
- Sun Dried Tomato
- Shallots
- Garlic Cloves
- Sea Salt
- Flat Leaf Parsley
- 1/4 cup chopped fresh cilantro
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Zubereitung von Homemade Veggie Bouillon
- Roughly chop all vegetables.
- Place 1 large onion (1 cup chopped), 2 carrots (1 cup chopped), 2 celery stalks (1 cup chopped), and 4 cloves garlic (1 tbsp minced) in your food processor. Pulse 10-15 times until finely chopped but not pureed.
- Add 1 cup chopped mushrooms, 1 cup chopped zucchini, 1 red bell pepper (1 cup chopped), and 1 cup chopped tomatoes. Pulse another 10-15 times, scraping down the sides as needed.
- Add 2 teaspoons sea salt (or to taste, omit for a salt-free version). Pulse until well combined.
- Add 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh cilantro. Pulse a few more times until herbs are incorporated. You may need to add ingredients in batches to prevent overcrowding.
- You should have a moist, loose paste. If it's too dry, add a tablespoon or two of water.
- Transfer the mixture to a jar. Reserve 1/4 of the mixture in the refrigerator for immediate use and freeze the remaining 3/4 in ice cube trays or freezer-safe containers for later use.
- To use, add 1 teaspoon of frozen or refrigerated bouillon per 1 cup of liquid in your recipes. Adjust to taste.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
0g
Fat
0g
Carbs
0g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Preparation For Large Groups Low Protein Healthy Condiments Etc Soups Stews Vegetables Easy Low Fat Vegan Vegetarian Herb And Spice Mixes Stocks Food Processor Blender Dietary Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Oamc Freezer Make Ahead Low Carb Inexpensive Cooking Mixes Free Of Something Low In Something Carrots Onions Equipment Small Appliance Number Of Servings Nut Free
